AnaTravel

Ah, I misread. I thought there was a shortage of gravy AND broccoli. I don't eat meat but my husband does. The portion size isn't the issue. It simply looks a bit tragic. Maybe it tastes much better? Thanks for the additional lamb shank pic. With gravy.

madfish

orbitmic

Indeed, the Sunday roast has been the beef since its introduction (PS: the photo has been in the wiki since the dish was introduced too. I had it on day 1 and still have it whenever I am in the CCR on a Sunday. I personally think it is one of the better CCR dishes!)

AnaTravel

It looked like a lamb shank in that second pic. I'm aware it is beef on the normal Sunday Lunch menu. Thanks.

KARFA

AnaTravel

No, Karfa, I don't eat meat but told my husband that the Sunday lunch was highly recommended on FT. He will try it.

orbitmic

Depending on the sort of meat he likes, I think you can also recommend the current duck confit. Whilst the "pressed lamb shoulder" of the last two month was - in my mind - pretty unconvincing, this month's duck confit is quite good. They managed to avoid it being overly salty (one of the typical dangers of duck confit), and while the puree beneath is pretty non-descript, the black lentils are very good, and today, mine came with a nice handful of girolles which the staff member taking care of me today (and many times over the past few years) rightly predicted I was going to like. I'll be happy with that dish staying another month, though looking forward to an actual fish dish returning. The tortellini make for a nice starter but a fish dish they ain't...

Ldnn1

MarkedMan

We need a fish dish and a pasta dish and a meat dish

The roast is not a roast. Not in any traditional sense of Sunday roast. It looks like a lamb shank because it is, as best as I can make out, beef ribs either braised or slow roasted on the bone, then extracted and re-heated, with gravy then poured over it. So the meat is off a bone and nothing like roast beef, which would be a round roast pink in the middle, sliced to your desired thickness etc etc ...

It's beef, adapted to the capabilities of the kitchen in the CCR. I quite like it. I cook this sort of thing often, beef shin meat, lamb & venison & boar shanks etc etc, and I think if you're going to do this sort of thing it would be better to drop the pretense that it is related in any way to a traditional Sunday Roast and just serve the meat in a nice gravy, Beef Burgundy style.

The problem with this sort of cooking is that you have to cook the meat for so long that you've pushed most of liquid out of it: it's very dry. If it's in a bath of gravy, no harm no foul. This prep, not so bad. The pressed lamb is just really really dry and most folks may not be too happy to pull it apart again so they can properly smother it. It's a bit of a faff.

Again, with the right expectation in mind, it's not a bad meal in my view. The duck is better and girolles a great touch, reminds me of a great starter at St John Restaurant.

AnaTravel

Orbitmic, he loves duck confit. Girolles we both like a lot. Luckily, we can pick chanterelles where we live as our supermarket and shops don't stock them. My husband is very fussy about quality of meat.

MarkedMan, beef on the bone is a great way of cooking. We do this at home. The pic (kindly posted by Orbitmic) looked like a CCR attempt at a lamp shank to me. ScandinavianTravellers (kindly posted) pic looked more like beef roasted on the bone. Albeit - a bit tragic looking.

I agree that a fish course and a pasta (vegetarian option please) should be a constant offering. At home we use all of the cuts and varieties you mentioned. Shoulder and neck of lamb make great stews.

"It's beef, adapted to the capabilities of the kitchen in the CCR"

The above point is a critical one and should be taken into account by visitors. The trouble is that many visitors don't know this as the menu doesn't suggest it. There is a gap between reality and expectation that BA should attempt to bridge.

Does anyone remember the series Frasier? The episode where the two brothers attended an exclusive spa with increasing levels of exclusivity and status? When first experienced the spa seems blissful - until they notice a new door to a better level. They paid to acquire various new levels. Finally, they ended up in the street as the promises couldn't be fulfilled when entering each new door level. Flying status can be a bit like that. I try to keep expectations realistic but draw the line when needed.

tedcruz

Ldnn1

Wow, I think all I can say to that is 'lol'!

tedcruz

Ldnn1

Well depends how strictly kosher you are. Besides, you can have plenty of the whisky!

mikebg

Hmmm. There are a few cocktails available in the CCR which can be made strictly kosher (ask for Cosmopolitan or Bloody Mary made with Grey Goose instead of Ciroc Vodka). Enough to send you spinning on the way to the plane!